Grind red chilly and coriander seeds to fine powder. Allow the cooked rice to cool, add tamarind paste, turmeric powder and salt to rice. Mix with fingers until tamarind paste is well mixed with rice. Heat gingelly oil in a kadai when hot add mustard seeds, when mustard crackles add urad dal, Channa dal and curry leaves. When dals are browned add rice and ground powder. Reduce heat and mix the rice well until everything is mixed well.

( Normally kovil puliotharai will be bland and should me fully made with gingelly oil. Its optional to increase the heat and tanginess. If required Puliyodharai can be garnished with fried cashew nuts and roasted peanuts).

This was exactly same puliodharai which we get in perumal kovil. I made this today and spellbounded. I'm your blog follower for a long time, how do you get these recipes, like how do you get the exact taste like made in temples, do you speak to them and get recipes. What you are doing is excellent job.

WOW!!! Easy to follow and well described... Makes us have nice kovil puliodharai in florida :D thanks a lot... U made our day today :D and yeah.. the dinner as well :D ... Puliodharai for the win!! :) :)

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